Posts tagged roulade

Saltimbocca di Manzo

I was going to prepare this dish traditionally but the store ran out of veal scaloppine. So I had the butcher cut me a couple thin slices of top sirloin instead. Hence, the name change. I had a half a bottle of white sitting in the fridge and I didn’t want to spend on a Marsala just for this dish so I went ahead and used it. No big deal. I think the only other twist I made was that I added some feta and garlic to the flavor base. You can’t go wrong with adding garlic to anything, y’know.

Oh yeah, and I marinated the meat.

With the balsamic, prosciutto and feta supplying the saltiness, you don’t even need additional salt. Oh, I could’ve added some capers. Dang it! I had some in the fridge but I forgot. However, the reduction sauce is so rich already it more than makes up for the lack of it. And you can serve this with almost anything you want. Plain pasta, gnocchi, polenta or even slices of toasted ciabata. Get creative!

Wow! All I have to say is that you have to try it for yourself. I am speechless. Well, probably because my mouth is just full right now.

Ingredients (4 servings):
2 (6 oz) Thinly Sliced Boneless Top Sirloin Steaks
1 1/2 cups Dry White Wine (or Marsala)
2 tablespoons Balsamic Vinegar
A few Fresh Sage Leaves
6 Garlic Cloves, 4 crushed and 2 minced
EVOO
1/2 cup Unbleached All-Purpose Flour
Fresh Ground Pepper
2 cup Low-Sodium Chicken Broth
2 Lemons, 1 whole, 1 cut into wedges
4 Thinly Sliced Prosciutto
4 tablespoons Crumbled Low-Fat Feta (or any cheese you want)

Directions:
Marinate steaks in 1/4 cup EVOO, 1 cup wine, crushed garlic, balsamic vinegar, juice of 1 lemon, a few sage leaves and a little cracked fresh pepper. Set aside in the fridge for about an hour or two.

Cover the steaks with plastic wrap and gently pound the meat with a meat mallet, as thin as you can manage without poking holes.

Take off plastic wrap and lay on a cutting board. Cover meat with prosciutto slices and spread minced garlic, feta and sage all over. You can also use up the sage from the marinade. Now, roll like sushi and secure with butcher’s twine. Dredge in flour and shake off excess.

In a Dutch oven over medium heat, cook the rolled meat in a little EVOO until golden brown, about 8 minutes. Add more oil if you need to. Be sure to roll on all sides for even cooking. Transfer to a covered container and set aside.

Add a tablespoon of flour and a little more EVOO (if there’s not enough left) into the Dutch oven. Whisk for a few minutes to create a roux. Stir in the remaining wine and chicken broth, scraping all the bits in the bottom. Crank the heat to medium-high until liquid boils. Let reduce, uncovered, to almost half or until it has a sauce-like consistentcy, about 10-12 minutes. Turn off heat and stir in the juice of 1/2 lemon. Re-season accordingly.

Cut off and remove the twine on the meat roll. Using a very sharp knife, slice the roll into bite-size pinwheels and transfer to individual serving platters. Smother with reduction sauce and garnish with sage leaves and lemon wedges.

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Chicken Roulade

I’m back from my road trip and back in the kitchen. First meal of the year? Well, I just happened to be watching America’s Test Kitchen and they were doing stuffed chicken. I liked what I saw but I just had to put my own little twist to it. In this case, I added almonds to the stuffing, which gave it some crunch. Plus I took a lot of shortcuts because I’m hungry already!

So anyway, here’s what I came up with. Still pretty involved but definitely worth your patience. By the way, I’ve never pounded meat before and I must admit, the first cutlet got pretty beat up. Oh well, it still came out great! But I’m just gonna let the picture and the recipe do the rest of the talking.

Oh, and one last word. The truth is, you can create your stuffing anyway you want it. I just happened to like these ingredients. And the reduction sauce is simply fantastic! I feel like a real chef now. 🙂 So hey, get cookin’!

Ingredients:
2 Chicken Breasts (boneless and skinless)
Canola Oil
1 package Mushrooms (cleaned and sliced thin)
1 small Leek (chopped)
2-3 Garlic Cloves (minced)
1 cup Zucchini (sliced thin)
1/4 cup Sliced Almonds
1 Lemon (cut in half)
1/2 cup Dry White Wine
Fresh Cilantro (chopped)
1 cup low-sodium Chicken Stock
1 tsp Dijon Mustard
2 tbs Butter
Salt & Pepper
Cooking Twine

Directions:
Cut the breasts horizontally, like slicing a hotdog bun, being careful to keep the halves attached.  Place cutlets on a cutting board, cover with clear wrap and pound gently until they’re thin, making sure not to poke a hole on the flesh. Set aside.

Meanwhile, toast the almond slices on a skillet in medium-low heat, stirring often until golden brown. Transfer to a plate and set aside. Heat some oil on the same skillet and cook the mushroom slices and leeks together for about 10 minutes or so. Add the garlic, almond slices, a little salt & pepper and stir for a couple more minutes. Then add some chopped cilantro and squeeze the juice of 1/2 lemon. Stir until liquid dries out, about a couple more minutes. Now, transfer mixture to a food processor and pulse until minced.

Using a spatula, spread mixture evenly over each cutlet, roll like sushi and secure by tying twine around each roll. Salt & pepper the outside of the rolls. In a large pot or dutch oven, heat oil over medium-high heat and sear all sides of each roll until golden brown. Add the sliced zucchini and pour white wine and stock just until the rolls are almost fully immersed. Add more stock if necessary. Bring to a boil, turn down the heat to low, cover and let simmer for about 20 minutes. Transfer the rolls to a cutting board, the zucchini slices to a plate and set aside.

To make the sauce, turn the heat back up to medium-high, squirt some mustard on the liquid, whisk the butter in until melted. Let the liquid reduce to half the original amount. Turn off the heat, add the rest of the cilantro and squeeze the juice of the other half of the lemon. Re-season with salt & pepper if necessary.

Cut the twine from the rolls and slice into thin pieces. Serve on a plate with zucchini slices and top with the sauce. Enjoy!

4 boneless, skinless chicken breasts
Canola Oil
1package Mushrooms (cleaned and sliced thin)
1 small Leek (chopped)
3-4 Garlic Cloves (minced)
1/4 cup Sliced Almonds
1 lemon
1/2 cup dry white wine
1 tablespoon chopped Cilantro
1 cup low-sodium chicken broth
1 tsp Dijon mustard
2 tbs butterDirections:
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